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Raspberry White Chocolate Swirl Bread
Nb persons: 0
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| Dough: | |
| 2 1/2 cups | white flour |
| 1 cup | whole wheat flour |
| 1 pkg. | dry active yeast |
| 1 1/2 cup | warm water |
| 1/2 cup | plain yogurt |
| 1/4 cup + 1 tbsp | honey |
| 1/2 tsp | salt |
| Filling: | |
| 3 tbsp | butter |
| 1 pint | raspberries |
| 1/2 cup | white chocolate chips |
| 1/4 cup | honey |
| 2 tbsp | ginger |
| 2 tbsp | cinnamon |
Instructions:
Dough:
1. Combine yeast, water & 1 tbsp honey. Stir gently & set aside for 5 mins to bloom
2. Bowl 2: combine flour & salt & whisk
3. Create well in centre of flour & add yogurt, honey & yeast mixture. Kneed with hands until dough forms
4. Put dough on floured surface & knees for 10 mins (if dry, add oil)
5. Put dough in oiled bowl & cover loosely with plastic wrap. Allow it to rest until it has doubled on size (1 hour)
6. Preheat to 400F
7. Roll dough into large rectangle on floured surface (1/4 inch thick)
Filling:
1. Melt butter and mix all ingredients in small bowl. Mash up raspberries
Bread:
1. Spread filling over dough evenly
2. Roll up dough, fold edges under, & put into greased loaf pan.
3. Cover pan with plastic wrap and let rest for another hour
4. Brush load with butter & sprinkle sugar
6. Bake at 400F for 15 mins
7. Turn oven down to 350F & bake for 15 mins
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